When it comes to indulging in British culinary traditions, the charming ‘afternoon tea’ tradition of tea and scones stands out as a quintessential delight. Synonymous with leisurely gatherings, the appreciation of fine teas and a delectable array of tea-time treats, afternoon tea originated in 19th-century England.
It was the Duchess of Bedford who, when disclosing her secret of enjoying tea and snacks a few hours before dinner, set a trend that would become a national tradition, complete with its own set of etiquette rules. Today, afternoon tea is enjoyed not only in London but around the world.
Walkersons Hotel & Spa is a country hotel that’s a perfect blend of elegance and charm with glorious gardens, stunning views, food ‘to-die-for’ and its own ‘afternoon tea’ experience, served on The Terrace – a popular Dullstroom tradition that brings together the glory of nature and the gastronomic delight of its famous scones in the most beautiful of settings.
Now celebrating its 30th anniversary year and operating under new owners, the hotel has recently undergone a transforming ‘mini revamp’. Another revamp of sorts, one with a ‘sustainable flavour’ has been a fine-tuning to Walkersons’ famous scones.
“Walkersons Hotel & Spa has long been famous for its scones – freshly baked each day, these sweet delights are mouth-wateringly light and fluffy with a delicate crispy edge. Traditionally served with strawberry jam and dollops of freshly whipped cream, we’re adding new variation with a homegrown Walkersons twist,” says executive Chef Guy Nahman.
“Launching as part of our Spring/Summer menu are our scones with homemade lemon curd and blueberry jam. As part of developing our farm-to-fork philosophy, we use locally farmed ingredients where possible. We get our free-range eggs from Red Wing Farms, our new blueberry jam is made with blueberries supplied to us by Palmietfontein Farm that are literally ‘bursting with flavour’, and our lemon curd is made with lemons from Walkersons’ own trees. Here are the recipes for you to try at home.”
Walkersons’ Famous Scones Recipe
Ingredients for 18 – 20:
- 1 kg self -raising flour
- 1 cup – 250ml white sugar
- 1 cup – 250ml plain Greek yoghurt
- 4 eggs
- 2 tsp of vanilla essence or 1 tsp of vanilla extract
- 1250g pure butter – room temperature
- Mix butter, sugar, eggs, vanilla and Greek yoghurt well together.
- Add 30ml of fresh milk.
- Add the self – raising flour and hand-mix the dough – do not over-work the dough.
- Flatten the dough, roughly 2.5cm thick and cut into rounds or squares.
- Bake in a preheated oven at 170° C till golden brown
Walkersons’ Blueberry Jam Recipe
- 4 cups fresh blueberries
- 1 cup white sugar
- 1 tablespoon fresh lemon juice
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan.
- Cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Lemon Curd Recipe
- 3 eggs
- 2 egg yolks
- ½ cup castor sugar
- ½ cup lemon juice, freshly squeezed
- 2 Tbsp Lemon zest, finely grated
- ½ cup butter
- Whisk all the ingredients, except the zest, over simmering water in a double boiler until thick.
- Strain and add the zest.
- Store in a sterilised jar.
“Our aim in this anniversary year is to continue to offer memorable Walkersons experiences to our guests and our ‘Afternoon Tea’ experience is one you don’t want to miss”, says new owner and General Manager, Alex Band.
Situated on the 800-hectare estate, the exclusive 5-star Walkersons Hotel & Spa, the ‘Ultimate Gateway to the Lowveld’ is ideal for a luxurious weekend break in the country and the perfect venue for a wedding or a business conference.
To find out more about Afternoon Tea at Walkersons or to book a stay at this luxury Dullstroom hotel please browse the website or visit our online booking platform.